Instant Pot Spaghetti
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
8 mins
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Additional Time
25 mins
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Total Time
53 mins
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Servings
6 servings
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Calories
367 kcal
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Course
Main Course, Dinner
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Cuisine
American
Instant Pot Spaghetti
Description
This Instant Pot Spaghetti recipe begins by sautéing ground beef with diced onion and minced garlic directly in the Instant Pot until browned, then draining excess fat. Adding water serves as the cooking liquid, while broken spaghetti noodles, canned diced tomatoes, marinara sauce, red wine, and Italian seasoning are layered on top. The spaghetti is pressed down to be submerged under the sauce for even cooking.
Under high pressure for eight minutes, the pasta cooks through, absorbing the flavors of the sauce mixture. After a quick release of pressure, resting the pasta allows it to thicken and settle. Stirring in grated Parmesan and chopped fresh parsley before serving adds a rich, cheesy finish and brightness. This method reduces cleanup and allows for a robust pasta dish with a well-integrated sauce.
The recipe has been tested in a 6-quart Instant Pot, and the notes recommend thorough deglazing after sautéing to prevent burn warnings. Adjustments may be necessary for different appliance sizes, and letting the pasta rest uncovered post-cooking ensures the sauce thickens properly.
Ingredients
- 1 pound ground beef lean
- 1 onion diced
- 2 cloves garlic minced
- 1 cup water
- 6 ounces spaghetti uncooked
- 14 ounces diced tomatoes with juices, canned
- 2 cups marinara sauce or pasta sauce
- ¾ cup red wine
- 1 teaspoon Italian seasoning
- ½ cup Parmesan Cheese grated
- 1 tablespoon parsley chopped, fresh
Instructions
- Turn a 6QT Instant Pot onto saute. Cook beef, onion and garlic until browned and no pink remains. Drain fat if there is more than 1 tablespoon or so.
- Add water and scrape any brown bits. Break spaghetti in half and add spaghetti, tomatoes, marinara, wine, and Italian seasoning. Press the pasta so the sauce covers it.
- Close the lid and select manual, high pressure for 8 minutes.
- Once completed, quick release pressure and stir. Rest 5-10 minutes.
- Stir in cheese and parsley. Serve immediately.
Notes
- After browning the meat, deglaze the pot carefully to prevent burn warnings during pressure cooking.
- Make sure spaghetti is fully submerged under the sauce before cooking for even results.
- Recipe tested in a 6-quart Instant Pot; consult your model's manual if different capacity.
- Allow the spaghetti to rest uncovered for 5 to 10 minutes after cooking to thicken the sauce and improve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367 | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 23g | 46% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 57mg | 19% |
| Sodium | 624mg | 26% |
| Potassium | 753mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 552IU | 11% |
| Vitamin C | 14mg | 16% |
| Calcium | 161mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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